recipe: goats cheese pecans & apple salad

goats cheese pecans & apple salad

apples & chunky goats cheese dressed w/ honey pecan & thyme

IngredientsMakes: 440g - Serves: 2

47g		salted honey pecans	(recipe below)
100g		cherry tomatoes
120g		apple
7g		lemon juice
30g		lettuce
90g		goats cheese
30g		snapdragon dressing	(recipe below)
5g		thyme
1g		salt flakes

Method

Make the salted honey pecans first to give them time to cool and harden.

Slice the tomatoes in halves - these where gorgeous sweet yellow ones from the garden.

Slice the apple in wedges & squeeze fresh lemon juice on to stop them oxidising.

Slice the goats cheese, mix everything together and dress w/ thyme.

salted honey pecans

honey caramelised toasted pecans w/ a hint of salt

IngredientsMakes: 47g

30g		pecans
15g		honey
15g		sugar

Method

Add the sugar to a non stick pan on a high heat. Distributed evenly across the surface.

Add soon as all the sugar has melted and started bubbling add the honey.

Mix w/ a wooden spoon. (Or use the pan and no spoon takes practice!)

Once evenly mixed add the pecans & toss to coat, turn the heat to low and toast the pecans being careful not to burn the sugar.

Turn out onto a grease proof mat (silpat) or grease proof paper

snapdragon dressing

balsamic vinegar, honey & olive oil w/ toasted sesame seeds

IngredientsMakes: 95g

30g		balsamic vinegar
30g		honey
30g		olive oil
5g		toasted sesame seeds

Method

Toast the sesame seeds in a dry pan then mix all the ingredients.